3 Grain

Sweet Curry Miso Swami Bowl: Life Alive Remake

3 grains, 1 1/2 fats, 1/2 fruit, 1 1/2 protein, 1 vegetable20140307-152632.jpg

When I remade the Adventurer Bowl from Life Alive, it was the highlight of my day. Heck, it was the highlight of my week!

But sommeonee in the family got a little jealous. “Why do you make all the good food for yourself?…I want that for dinner tonight”


Fine! Easy enough for me. I decided to switch it up and make my dad’s favorite from Life Alive: The Swami. I’ve tried both at the restaurant and the Adventurer is still my go-to. However, the dishes are completely different so to each his own.

20140307-152650.jpg… I should probably stop with all these remakes. I mean is this even legal? Can I get sued by Life Alive for this?

20140307-152657.jpgIt would be worth it.

I think.

Sweet Curry Miso Dressing (1-2 servings) adapted from Andrea Lucas:

1 garlic glove

1 tsp freshly minced/chopped ginger

1 tsp tamari (or soy sauce)

1 tbsp lemon juice

1 tbsp water

1/2 tsp curry powder

1/2 tsp honey (or agave)

1 tsp miso paste

The Swami (1 serving) adapted from Life Alive:

1-2 leaves kale

1 cup cooked quinoa & brown rice blend* [3 grains, 1 protein]

1 oz. white/cremini mushrooms (optional)

1/3 onion

1/2 cup broccoli, steamed [1/2 vegetable]

1/2 cup shredded carrots [1/2 vegetable]

1 tbsp nutritional yeast [1/2 protein]

1 tbsp almonds, chopped [1/2 fat]

1 tbsp raisins [1/2 fruit]

1 tsp olive oil [1 fat]

>> Sauté onions, mushrooms, broccoli and carrots in oil. Chop almonds and roast them slightly  in a separate skillet to bring out flavor. Chop Kale and arrange on a dish. Add cooked brown rice and quinoa blend. Top with sautéed vegetables, almonds, raisins, and nutritional yeast. Drizzle the sweet curry miso dressing over everything.

*I used Seeds of Change ready to heat packs, but you can make your own brown rice & quinoa mix.

Ginger Nama Shoyu Adventurer Bowl: Life Alive Remake

2 1/2 fat, 4 grain, 2 protein, 3 vegetable20140304-142505.jpg

A few months ago I tried out a local restaurant called Life Alive. I think it’s safe to say I was hooked after my first visit. Their meals are hearty,balanced, filling, and so nutritious!

I could rave on and on about them, but I’ll spare you. They have three locations, but the closest one is 25 minutes from my house. Today I decided to try to remake their “Adventurer” Bowl. Here‘s the image they have on their website. Here is my version:

20140304-142530.jpgI usually order “The Adventurer” in a wrap so that I can get everything in one bite. I highly suggest you make it like this. I didn’t have any wraps in the kitchen so instead I served it on a plate with small tortillas. The colors alone should make you want to try this.It is one of my absolute favorite meals. SOO GOOD!

Life Alive’s Sesame Ginger Nama Shoyu Dressing (1-2 servings) adapted from SarahFit:

1 garlic glove

1″ freshly minced/chopped ginger

1/2 tbsp tamari (or soy sauce)

1 tbsp lemon juice

1 tsp tahini [1 fat]

1 tbsp water

The Adventurer (1 serving) adapted from Life Alive:

2 leaves Kale

1/2 cup corn [1 grain, 1 vegetable]

1 beet [1 vegetable]

1/2 cup broccoli, steamed [1/2 vegetable]

1/2 cup baby carrots, steamed [1/2 vegetable]

1 oz cheddar cheese [1 protein, 1 fat] 

1 cup cooked quinoa & brown rice blend* [3 grains, 1 protein]

1 tbsp almonds [1/2 fat]

>> Cook the beet by boiling it in water for about 10-15 mins. Chop almonds and roast them slightly to bring out flavor. Chop kale and steam broccoli & baby carrots. Add cheese to cooked quinoa and brown rice blend. Combine all ingredients in a wrap, or serve on a plate with tortilla slices on the side.

*I used Seeds of Change ready to heat packs, but you can make your own. I suggest 3/4 cup brown rice to 1/4 cup quinoa.

Chipotle Chicken Rangoons

3.5 grains, 1 fat, 4 proteins


Yesterday I took a trip to Mexico with my Mexican Black Bean Burrito recipe. Tonight,  the family wants to make sushi for dinner. To transition from Mexican to Japanese, I made these Chipotle Chicken Rangoons to meet me in the middle.


…and they turned out SO good! They are easy to make and can be quickly served as a meal or an appetizer. I wish the Super Bowl was going on this Sunday, just so I could flaunt the recipe for this perfect finger food!

2 oz chicken [1 protein]

8 wonton wrappers (I used Nasoya brand) [2 grains, 1 protein]

1 oz shredded cheese [1 protein, 1 fat]

1/2 cup black beans [1 grain, 1 protein]

1/4 cup corn [1/2 grain]

1 tbsp. lemon juice

SPICES: ground chile pepper, cayenne pepper, cumin, oregano

>>Preheat oven to 350F. Chop chicken and combine all ingredients (except wrappers) in a bowl. Add spices and lemon juice to taste. Spoon mixture onto wrappers and fold in a triangular shapes. Bake for ~10 mins, or until the rangoons brown. Serve with avocado, sour cream, and salsa.

for reference:

1/5 avocado= 1 fat

2 tbsp. guacamole= 1 fat

2 tbsp. sour cream= 1 fat

salsa= free exchange